These are open-faced, cut into various shapes, and topped with a
sliced stuffed olive. The tuna mixture looks pretty unappealing,
but I guess they were striving for something that would make a
neat appearance.

Tuna Sandwiches
Source: American Cookery, October 1937, page 162.
Formatted etc. by Jean B.

1/3 c quick-cooking tapioca
1 1/4 c hot milk
1/4 tsp salt
2 tsps butter
1/8 tsp paprika
a small can tuna*

sliced bread
pimiento-stuffed olives, sliced

*I forget how much these cans have shrunk even in MY lifetime.

Cook tapioca in milk with salt until tapioca is clear. Add
butter, paprika, and tuna. Cool and spread on bread. Cut into
shapes and top with olive slices--one per little sandwich.

They look kind-of like eyes, which makes me think of Halloween....

******

Speaking of tuna, another idea, which I didn't mention, was to
stir tuna into a hot polenta mixture, cool it, and then fry it.
That could be kind-of cheap....

--
Jean B.

On Sep 16, 10:34*am, "Jean B." > wrote:
> These are open-faced, cut into various shapes, and topped with a
> sliced stuffed olive. The tuna mixture looks pretty unappealing,
> but I guess they were striving for something that would make a
> neat appearance.
>
> Tuna Sandwiches
> Source: *American Cookery, October 1937, page 162.
> Formatted etc. by Jean B.
>
> 1/3 c quick-cooking tapioca
> 1 1/4 c hot milk
> 1/4 tsp salt
> 2 tsps butter
> 1/8 tsp paprika
> a small can tuna*
>
> sliced bread
> pimiento-stuffed olives, sliced
>
> *I forget how much these cans have shrunk even in MY lifetime.
>
> Cook tapioca in milk with salt until tapioca is clear. *Add
> butter, paprika, and tuna. *Cool and spread on bread. *Cut into
> shapes and top with olive slices--one per little sandwich.
>
> They look kind-of like eyes, which makes me think of Halloween....
>
> ******
>
> Speaking of tuna, another idea, which I didn't mention, was to
> stir tuna into a hot polenta mixture, cool it, and then fry it.
> That could be kind-of cheap....
>
> --
> Jean B.

Please don't do this. Some of us are eating breakfast.
Lynn in Fargo

Lynn wrote on Tue, 16 Sep 2008 09:09:23 -0700 (PDT):

> On Sep 16, 10:34 am, "Jean B." > wrote:
>> These are open-faced, cut into various shapes, and topped
>> with a sliced stuffed olive. The tuna mixture looks pretty
>> unappealing, but I guess they were striving for something
>> that would make a neat appearance.
>>
>> Tuna Sandwiches
>> Source: American Cookery, October 1937, page 162.
>> Formatted etc. by Jean B.
>>
>> 1/3 c quick-cooking tapioca
>> 1 1/4 c hot milk
>> 1/4 tsp salt
>> 2 tsps butter
>> 1/8 tsp paprika
>> a small can tuna*
>>
>> sliced bread
>> pimiento-stuffed olives, sliced
>>
>> *I forget how much these cans have shrunk even in MY
>> lifetime.
>>
>> Cook tapioca in milk with salt until tapioca is clear. Add
>> butter, paprika, and tuna. Cool and spread on bread. Cut
>> into shapes and top with olive slices--one per little
>> sandwich.
>>
>> They look kind-of like eyes, which makes me think of
>> Halloween....

>Please don't do this. Some of us are eating breakfast.
>Lynn in Fargo

Ow! I was reminded of my childhood when tapioca was spoiled for me by
the name "Frog spawn pudding". The aversion seems permanent and I still
shudder when I see drinks being sold with tapioca floating in them!


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Jean B. wrote:
> [snip]
> Cook tapioca in milk with salt until tapioca is clear. Add butter,
> paprika, and tuna. Cool and spread on bread. Cut into shapes and top
> with olive slices--one per little sandwich.
>
> They look kind-of like eyes, which makes me think of Halloween....
>


I haven't done it yet, but I've wanted to try cooking large-ish pearl
tapioca in a rich cloudy chicken broth. Maybe a few vegetables and some
parsley. I would call it Chicken Eye Soup. ;-)

Bob

"James Silverton" > wrote in news:1YQzk.323
$8v5.96@trnddc01:

> Lynn wrote on Tue, 16 Sep 2008 09:09:23 -0700 (PDT):
>
>> On Sep 16, 10:34 am, "Jean B." > wrote:
>>> These are open-faced, cut into various shapes, and topped
>>> with a sliced stuffed olive. The tuna mixture looks pretty
>>> unappealing, but I guess they were striving for something
>>> that would make a neat appearance.
>>>
>>> Tuna Sandwiches
>>> Source: American Cookery, October 1937, page 162.
>>> Formatted etc. by Jean B.
>>>
>>> 1/3 c quick-cooking tapioca
>>> 1 1/4 c hot milk
>>> 1/4 tsp salt
>>> 2 tsps butter
>>> 1/8 tsp paprika
>>> a small can tuna*
>>>
>>> sliced bread
>>> pimiento-stuffed olives, sliced
>>>
>>> *I forget how much these cans have shrunk even in MY
>>> lifetime.
>>>
>>> Cook tapioca in milk with salt until tapioca is clear. Add
>>> butter, paprika, and tuna. Cool and spread on bread. Cut
>>> into shapes and top with olive slices--one per little
>>> sandwich.
>>>
>>> They look kind-of like eyes, which makes me think of
>>> Halloween....
>
>>Please don't do this. Some of us are eating breakfast.
>>Lynn in Fargo
>
> Ow! I was reminded of my childhood when tapioca was spoiled for me by
> the name "Frog spawn pudding". The aversion seems permanent and I still
> shudder when I see drinks being sold with tapioca floating in them!
>
>

Wait til you try one of those bubble tea drinks not knowing there's
tapioca balls in them til one of those snot like balls enters your
mouth....I did recover ok and enjoy bubble tea now; but it took a while.

--

The beet goes on -Alan

hahabogus wrote:

>
> Wait til you try one of those bubble tea drinks not knowing there's
> tapioca balls in them til one of those snot like balls enters your
> mouth....I did recover ok and enjoy bubble tea now; but it took a while.
>

Ugh. Snot balls?? I may never drink bubble tea again.
;-)
Tracy

Lynn from Fargo wrote:
> On Sep 16, 10:34 am, "Jean B." > wrote:
>> These are open-faced, cut into various shapes, and topped with a
>> sliced stuffed olive. The tuna mixture looks pretty unappealing,
>> but I guess they were striving for something that would make a
>> neat appearance.
>>
>> Tuna Sandwiches
>> Source: American Cookery, October 1937, page 162.
>> Formatted etc. by Jean B.
>>
>> 1/3 c quick-cooking tapioca
>> 1 1/4 c hot milk
>> 1/4 tsp salt
>> 2 tsps butter
>> 1/8 tsp paprika
>> a small can tuna*
>>
>> sliced bread
>> pimiento-stuffed olives, sliced
>>
>> *I forget how much these cans have shrunk even in MY lifetime.
>>
>> Cook tapioca in milk with salt until tapioca is clear. Add
>> butter, paprika, and tuna. Cool and spread on bread. Cut into
>> shapes and top with olive slices--one per little sandwich.
>>
>> They look kind-of like eyes, which makes me think of Halloween....
>>
>> ******
>>
>> Speaking of tuna, another idea, which I didn't mention, was to
>> stir tuna into a hot polenta mixture, cool it, and then fry it.
>> That could be kind-of cheap....
>>
>> --
>> Jean B.
>
> Please don't do this. Some of us are eating breakfast.
> Lynn in Fargo

LOL! Lucky for you that I am going to go house-hunting shortly.

--
Jean B.

James Silverton wrote:
> Ow! I was reminded of my childhood when tapioca was spoiled for me by
> the name "Frog spawn pudding". The aversion seems permanent and I still
> shudder when I see drinks being sold with tapioca floating in them!
>
>
Awwww. Poor you. My daughter and I love those boba drinks.

--
Jean B.

Lynn from Fargo wrote:
> On Sep 16, 10:34 am, "Jean B." > wrote:
>> These are open-faced, cut into various shapes, and topped with a
>> sliced stuffed olive. The tuna mixture looks pretty unappealing,
>> but I guess they were striving for something that would make a
>> neat appearance.
>>
>> Tuna Sandwiches
>> Source: American Cookery, October 1937, page 162.
(snippage)
>> --
>> Jean B.
>
> Please don't do this. Some of us are eating breakfast.
> Lynn in Fargo


Would you rather she post a bunch of political bullshit? It's not like she
said, "Oooh, this sounds good!"

Jill